Start by heating a large stovetop pan with a lid to medium heat.
While the pan is heating season the chicken breasts with black pepper and garlic powder.
Once the pan is hot, add the oil to the pan, then immediately add the chicken to the pan. Cook for 3 minutes then flip and cook for another 3 minutes. Then remove the chicken from the pan and set it aside. This is just enough to brown the chicken, but the chicken will not be done.
In the same pan, you just cooked the chicken in, add your carrots, jalapeno, red onion, mushrooms, and rice to the pan. Cook for 5 minutes, stirring every minute or so to prevent burning. This is just to lightly cook the veggies and slightly brown the rice.
After 5 minutes season the veggies and rice with black pepper, garlic powder, and paprika. Then add the water and chicken base. Stir everything together until well combined.
Now add the chicken back into the pan, resting on top of the rice and veggies. Cover with lid and turn the heat down to medium-low or the water simmering and cook for 20 minutes.
After 20 minutes your rice should be cooked through and the water should be absorbed. If there is still some water that hasn't been absorbed keep the lid off and turn up the heat just a little bit and cook for a few minutes until the water is completely soaked into the recipe.
Slice up for your chicken and serve on top of your rice and carrot pilaf!
Macro Nutrition
Nutrition Facts
Chicken and Carrot Rice Pilaf
Amount Per Serving
Calories 409Calories from Fat 79
% Daily Value*
Fat 8.8g14%
Saturated Fat 0.6g4%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 110.6mg37%
Sodium 264.4mg11%
Potassium 326.6mg9%
Carbohydrates 44.7g15%
Fiber 5g21%
Sugar 7.8g9%
Protein 42.1g84%
Vitamin A 242.6IU5%
Vitamin C 155.4mg188%
Calcium 22.2mg2%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.